Baingan Bharta with Dahi
This version of Baingn Bharta with dahi makes for a delightful side dish to go with roasts or a light summer meal with Rotis or parathas. The smoky flavour of the charred eggplant compliments the refreshing dahi very well. Quick and simple to make Baingan Bharta with dahi can be prepped up in advance and put together just before serving.
Use any variant of fresh dahi from Sarda Farms to enhance the taste of Baingan Bharta with Dahi.
- 1/2 cup Sarda Farms Dahi
- 1 large eggplant (Baingan)
- 1 small onion, finely chopped (optional)
- 1 tablespoons roughly crushed roasted groundnuts
- Salt to taste
- Handful of mint leaves, chopped For the tempering (tadka)
- 1 tablespoon finely chopped green chillies
- ½ teaspoon cumin (jeera)
- ½ teaspoon mustard seeds
- 2 teaspoons oil
- 8-10 curry leaves
Prick the eggplant all over with a fork or knife.
Roast it on an open flame till the skin is completely charred.
Take it off the heat and cool completely.
Peel off the skin and discard the stem.
Mash the eggplant with a fork.
In a bowl mix together the mashed eggplant, salt, onion, mint leaves, groundnuts and dahi. Mix well.
For the tempering
In a small pan heat the oil.
Add the mustard seeds.
Once they crackle add the cumin seeds.
Add the green chillies and curry leaves.
Pour this tempering over the eggplant-dahi mixture.
Mix and serve immediately or chill for 30 minutes and then serve.
Note: You can use 2 Spring onions instead of leek. Adjust quantity of milk depending on whether you like a thick or thin consistency soup.